Honey Bun Cheesecake with Icing

This decadent Honey Bun Cheesecake blends the rich creaminess of classic cheesecake with the sweet warmth of cinnamon and honey bun flavors. Topped with a tangy icing and a caramel drizzle this treat will turn any gathering into a celebration and has become my go to dessert for birthdays and holidays.

My family adores this cheesecake for its unique combination of flavors and textures. The first time I made it everyone insisted on seconds and now it is our staple for special occasions.

Ingredients

• Graham cracker crumbs: give a crunchy flavorful base use fresh crumbs for best results
• Granulated sugar: sweetens both the crust and filling use organic if possible for a cleaner flavor
• Unsalted butter: binds the crust salted can add a savory touch if you prefer
• Cream cheese: forms the creamy foundation always choose full fat blocks for richness
• Vanilla extract: provides a warm floral note look for pure extract rather than imitation
• Eggs: set the cheesecake go for fresh large eggs from the local market
• Ground cinnamon: infuses the filling with warm spice try to use a fresh bottle for maximum aroma
• Honey bun or cinnamon roll icing: brings the classic sweet finish you can make your own or use store bought packets
• Crushed honey bun or cinnamon roll pieces: give texture and extra flavor if you happen to have leftovers
• Caramel sauce: adds a touch of decadence for extra sweetness choose one with natural ingredients

Step-by-Step Instructions

Make the Crust:

Mix the graham cracker crumbs granulated sugar and melted butter by hand until every crumb is coated and the texture feels like damp sand. Press firmly and evenly into the bottom of a 9 inch springform pan to prevent cracking.

Bake the Crust:

Place the crust in a preheated 325 degree oven for 10 minutes. Let it cool completely before adding the filling so the base stays crisp.

Prepare the Cheesecake Filling:

In a large mixing bowl whip the softened cream cheese with a hand mixer on medium speed for several minutes until absolutely silky and free of lumps. Gradually beat in the sugar vanilla extract and then add eggs one at a time letting each incorporate before adding the next to avoid air bubbles. Sprinkle in the cinnamon and mix gently until the entire filling is flecked with spice.

Bake and Cool:

Pour the filling over the cooled crust and use a spatula to smooth the top. Bake at 325 degrees for 60 to 70 minutes until the edges are lightly golden and the center jiggles very slightly when shaken. Turn off the oven and prop the door slightly open using a wooden spoon. Let the cheesecake cool inside for one hour which helps prevent cracking on top.

Chill and Top:

After cooling completely transfer to the fridge and chill for at least four hours or preferably overnight. Just before serving drizzle with honey bun icing and caramel. Optionally scatter crushed honey bun pieces on top for an extra special touch.

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My favorite part of this cheesecake is the cinnamon swirl laced through every bite. Slicing into it at the table always brings back memories of weekend baking with my grandmother and laughter around the dinner table as everyone fought for the last crumb.

Storage Tips

Store the cheesecake covered tightly in the refrigerator for up to one week. For best texture hold off on drizzling the icing and caramel until just before serving. This cheesecake also freezes beautifully for up to two months when wrapped well. Thaw in the fridge overnight before enjoying.

Ingredient Substitutions

If graham crackers are not on hand try digestive biscuits vanilla wafers or even shortbread cookies for the crust. You can swap in mascarpone for part of the cream cheese if you want a slightly tangy flavor. For a nutty twist add chopped pecans or walnuts to the crust mixture. Use any icing or frosting you prefer if you do not have honey bun icing.

Serving Suggestions

Slice and serve chilled with hot coffee or spiced chai. For a playful touch top each slice with a small scoop of vanilla bean ice cream. The cheesecake also pairs beautifully with fresh berries for a summery dessert platter. I love adding a pinch more cinnamon just before serving for extra aroma.

Cultural Context

Cheesecake has deep roots in American baking while honey buns bring a taste of classic Southern snack cakes. This recipe is a contemporary twist that perfectly bridges the nostalgia of old school cinnamon treats with the richness of New York style cheesecake. It is the kind of dessert that draws people to the table and tempts them into second helpings.

Recipe Questions & Answers

→ How do I know when the cheesecake is done baking?

The edge should be lightly golden and the center set but still slightly jiggly. Cooling in the oven with the door ajar helps perfect the texture.

→ Can I substitute cinnamon rolls for honey buns in the topping?

Yes, cinnamon roll icing and pieces work just as well for both flavor and texture as honey buns.

→ Why chill the cheesecake overnight?

Chilling allows the dessert to firm up for smooth slicing and develops the creamy texture and full flavor.

→ What’s the best pan to use?

A 9-inch springform pan is recommended for easy release and even baking.

→ Is caramel drizzle necessary?

Caramel is optional but adds extra sweetness and a decorative finish to each slice.

→ Can this dessert be made ahead?

Absolutely. Prepare and chill in advance so flavors meld and texture sets for the best result.